Kvasny Prum. 1956; 2(5): 109-112 | DOI: 10.18832/kp1956035

The separation of colloidal turbidities in wine.Peer-reviewed article

J. FARKAŠ, E. FIALA

The problems of wine stabilization and resistance against protein turbidities are discussed. A description of new method of separation of proteins by means of bentonite is given, which does not influence the quality of wine in an unfavorable wav being able to stabilize even quite fresh wines in maintaining their natural good qualities.
(In Slovak, English summary only)

Keywords: wine, colloidial trubidity, stabilization

Published: May 1, 1956